Recipe of Jamaican Rice And Beans Without Coconut Milk

Refried Beans Without The Refry

Traditional jamaican rice and peas (rice and beans) that boasts huge flavor from coconut milk, fresh thyme, scallions, and more.

Recipe Summary Refried Beans Without The Refry

Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin.

Ingredients | Jamaican Rice And Beans Without Coconut Milk

1 onion, peeled and halved

3 cups dry pinto beans, rinsed

½ fresh jalapeno pepper, seeded and chopped

2 tablespoons minced garlic

5 teaspoons salt

1 ¾ teaspoons fresh ground black pepper

⅛ teaspoon ground cumin, optional

9 cups water

Directions

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Info | Jamaican Rice And Beans Without Coconut Milk

prep: 15 mins cook: 8 hrs total: 8 hrs 15 mins Servings: 15 Yield: 15 servings

TAG : Refried Beans Without The Refry

Side Dish, Beans and Peas,